Well, leave it to me to try putting tea into just about everything…I’ve put it in soup and on fishbefore, so why not try it in a cake, right? On a mildly unrelated note, my iPhone (4!) took this photo. How crazy is that? Oh technology, you’ll never be as delicious as this pound cake, but you’re pretty damn cool.

I baked several batches of mini pound cakes for the Calgary Food Blogger Bake Sale that just happened this past weekend at Casel Marché. Due to my forceful salesperson technics, I sold them all! Score!

Preheat your oven to 350 degrees. Start by whipping the butter and sugar together in a large mixing bowl until the mixture is light and fluffy, resembling icing. Add the eggs to mixture and whip until they’re well incorporated. Next, pour in the vanilla, milk, lemon and earl grey tea and mix to combine. Now, stir in the flour and salt until a thick batter forms.

Pour the batter into a prepared mini loaf pan and let bake in the oven for 45 minutes, or until a toothpick goes into the cake and comes out clean. Serve warm with a little raspberry jam and, a London Fog, of course!

5 Comments to “London Fog Pound Cake”

JohnDecember 11, 2012 at 2:00 pm

London fogs are great! What a neat idea to turn them into a cake!

siempreseguirDecember 13, 2012 at 12:04 am

Had to share the last one with my fellow tea sommeliers tonight and they all loved it!! Since there is no more of yours now I’ll have to try the recipe and make one. Hope they turn as tasty as yours! Real moist and creamy tasting! very nice loaf.